Crisp Without Oats


Wondering what Crisp without oats is ? Crisp without oats! Oats are an integral part of the traditional crisp, their fluffy oats-y texture and rich flavour is a core characteristic of the perfect dessert to accompany your Sunday roast. Easy Rhubarb Crisp will get you a lot of people asking what that flavor is that goes so well with the strawberry!

There are many health benefits of oats. If you eat them regularly, oats can provide a lot of health benefits to you. However, we need to understand what the main health benefits of oats are and consume them in a daily basis.

Crisp Without Oats

Sweet yet tart in every bite, this tart apricot crisp has lemon juice, vanilla extract, and cream cheese in the recipe. A crumbly topping baked to golden perfection finishes off this delicious dessert.

This tart apricot crisp without oats is so delicious. It’s so simple to make too. Mix the fruit ingredients, pour the fruit into the baking dish, and sprinkle the crumble topping over the top of the fruit, then bake. How easy is that? Served with ice cream or whipped topping is a whole new experience of deliciousness you will certainly enjoy!

Tart apricot crisp in a bowl.

What’s in this Tart Apricot Crisp without Oats?

Well, we know for sure it doesn’t contain oats, but it does contain fresh apricots cut into cubes. Then, lemon juice, vanilla extract, cinnamon, and cream cheese are in the mix. And of course, the basics are flour, salt, butter, golden brown sugar, and granulated sugar. It’s a yummy combination!

Key Ingredients for Tart Apricot Crisp

The Topping

  • 3/4 cup of all-purpose flour
  • 3/4 cup golden brown sugar (firmly packed)
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of ground cinnamon
  • 1/2 cup of unsalted butter (room temperature)
  • 4 ounces of brick cream cheese (room temperature)

The Filling

  • 12 Apricots (unpeeled – remove pits)
  • 2 teaspoons of lemon juice
  • 1/2 teaspoon of vanilla extract
  • 2 tablespoons of all-purpose flour
  • 1/3 cup of granulated sugar
Ingredients for Tart apricot crisp.
Ingredients for tart apricot crisp.

Step-By-Step Tart Apricot Crisp Instructions with Photos

Step 1. Preheat Oven

Preheat the oven to 400 degrees.

Step 2. Prepare the Topping

In a medium bowl put 3/4 cup of flour together with 3/4 cup of golden brown sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of cinnamon, then mix well until blended nicely.

Slice into pieces 1/2 cup of unsalted butter and 4 ounces of cream cheese. Then add the butter and cream cheese together with the flour mixture.

With your hands, a fork, or a pastry cutter, mix the sliced butter and cream cheese all together with the flour mixture until it turns into a lumpy crumbly mixture. Do not overmix. It should be lumpy and crumbly with bits of butter and cream cheese showing. Set the mixture aside for now.

Note: If you would like to add oats to this apricot crisp recipe, you certainly can. About 2/3 or 3/4 of a cup of rolled oats should do just fine. Add the oats last so as not to mush up the oats.

Step 3. Prepare the Filling

Wash 12 apricots, but do not peel them, remove the pit in each apricot, then cut the apricots into cubes or chunks. You can peel the apricots if you prefer to.

Add 2 teaspoons of lemon juice, 1/2 teaspoon of vanilla extract, 2 tablespoons of all-purpose flour, and 1/3 cup of granulated sugar together with the cut-up apricots.

Toss the lemon juice, vanilla extract, all-purpose flour, and granulated sugar together with the apricots until well blended

Step 4. Prepare the Baking Dish

Spread a thin layer of butter on the bottom and sides of a 9×13 inch baking dish. Pour the apricot filling evenly into the baking dish.

Step 5. Sprinkle on the Topping then Bake in the Oven

Sprinkle the crumbly mixture evenly over the top of the apricots. Put the apricot crisp into the oven at 400 degrees for about 40 minutes until the top is golden brown and the fruit is hot and bubbly.

Tart Apricot crisp – Straight out of the Oven.

This tart apricot crisp looks so amazing. It tastes so delicious. And it smells so wonderful. Apricot crisp is delicious all by itself or topped with a dollop of ice cream or whipped topping. It’s a tart yet sweet treat however you serve it. Enjoy!

What is the Difference Between a Crisp, a Crumble, and a Cobbler?

The differences between fruit crisps, fruit crumbles, and fruit cobbler desserts are the toppings. These desserts are made in a baking dish or casserole dish that is filled with fruit as the base, with no bottom crust. Apples, peaches, apricots, blueberries, and raspberries, or a combination of fruits, can be used in these desserts.

For the toppings, a prepared flour mixture is poured, scooped, or sprinkled over the top of the fruit, then baked in the oven, letting the juices from the fruit bubble up, in, and throughout the topping.

  • Fruit Crisp – A baked fruit-based dessert that is sprinkled with a streusel topping – a sweet crumbly topping made with basic ingredients – such as flour, brown sugar, butter, salt, and ground cinnamon, with rolled oats in the mix to give it a crispy crunchy texture when baked to a golden brown color. It is a drier flour mixture making it lumpy, crumbly, and easy to crumble up with your fingers.
Tart apricot crisp in a bowl.
Tart apricot crisp in a bowl.
  • Fruit Crumble – A baked fruit-based dessert very similar to a fruit crisp topping but without rolled oats in the flour mixture. The flour mixture is not as dry, but close to it because it still has big lumps and clumps with a sweet buttery flavor.
  • Fruit Cobbler – The topping on a fruit cobbler is more of a buttery biscuit type – thicker stickier batter – or it can be a cake-like batter that is a bit thinner than biscuit batter, usually with some sort of milk or buttermilk added. Usually, it is poured or scooped out over the fruit, with a cobblestone look after it’s baked. On the top of the crust, a light sprinkling of sugar and cinnamon, or just sugar can be added.

Is it Okay to Use Canned Apricots Instead of Fresh?

Yes, it is okay to use canned apricots instead of fresh apricots. Especially when fresh apricots aren’t in season. Depending on how much sugar is added to a can of apricots, you may have to use a bit less sugar for the filling in this tart apricot crisp recipe.

Final Thoughts for Tart Apricot Crisp

A delightful apricot crisp treat when you want to make something different for dessert for your family and friends. You can’t go wrong with this one. The cream cheese that is mixed into the crumbly topping makes it taste fantastic!

Easy Rhubarb Crisp

Rhubarb crisp is an easy, beloved summer recipe. A buttery, crumbly topping belies a sweet, sticky rhubarb filling with just enough pucker to keep you going back for spoonful after spoonful. It takes far less effort than pie, with similarly delicious results.

Easy Rhubarb Crisp Recipe

My preferred fruit crisp topping is similar to a streusel. I work softened butter into a mixture of brown sugar and flour until it is evenly distributed. Although a bit messy, I find it easiest to do this job with my hands. Don’t pretend it’s not satisfying to squash bits of butter into sandy brown sugar.  When it’s ready to go, there’ll be no dry flour left and you’ll be able to pinch bits of the topping together to form large clumps.

The butter and brown sugar caramelize under the oven’s heat to create a rich and butterscotchy topping that yields to the fork like bites of tender shortbread.

Feel free to add 1/4 cup of rolled oats or the same amount of chopped nuts if you like (but if using nuts, watch for scorching and cover with parchment or aluminum foil while baking when they start to get dark).

How To Make Rhubarb Crisp

  1. Chop rhubarb into small pieces.
  2. Toss with sugar and flour right in the baking dish.
  3. Mix flour and brown sugar with softened butter to make a crumble topping.
  4. Sprinkle topping over rhubarb and bake until bubbly. Serve warm with ice cream or whipped cream.
How to make Rhubarb Crisp

How to Store Rhubarb Crisp

Rhubarb crisp is fine left covered on the counter for 24 hours. Refrigerate up to 2 days. It’ll be fine for up to 5 days but the topping won’t be as crisp.

Serve leftovers with cold milk for breakfast (perhaps a quirk of my childhood, but very delicious) or rewarm in the microwave and serve with ice cream for dessert.

Make it a Strawberry Rhubarb Crisp

Feel free to swap up to half of the rhubarb for strawberries in the filling, scaling the sugar down to 1 cup to compensate for the berries’ extra sweetness.

Easy Rhubarb Crisp

  • Prep Time10 mins
  • Cook Time35 mins
  • Servings8
  • Dessert
  • American
  • Keyword rhubarb crisp


For Filling:

  • 2 lbs rhubarb stalks (yielding 6 cups chopped)
  • 1 1/4 cups granulated sugar
  • 1/3 cup all-purpose flour

For topping:

  • 1 cup all-purpose flour
  • 2/3 cups brown sugar
  • 1/4 tsp coarse salt
  • 1/2 cup softened butter


  • Preheat oven to 350ºF.

Make the filling:

  • Line a 9×12″ baking dish with parchment paper. Chop the rhubarb in 1/4″ pieces and add to baking dish along with sugar and 1/3 cup flour. Use your hand to toss everything together.

Make the topping:

  • In a separate bowl, stir together flour, sugar and salt. Use your fingers to work the butter into the dry ingredients until mixture resembles wet sand and no dry flour remains. Crumble topping evenly over the rhubarb. Bake for 35-40 minutes, until filling is bubbling and topping is golden.

Learn How To Make The Best Rhubarb Crisp Without Oats

Learn How to Make The Best Rhubarb Crisp without Oats

Whether you have an allergy, or you just think oatmeal is for breakfast, sometimes you want a rhubarb crisp without oats in it! Well, here you go!

It’s spring and that means it’s rhubarb season! I went out to my garden this morning and it was fairly bursting with rhubarb. I just HAD to pick some and make all my favorite spring things. So today, rhubarb crisp!

I love rhubarb because it’s tart like raspberries. I think sometimes desserts can be too sweet, so I love to have that pucker factor that pairs perfectly with the sweet for the most complex and delicious dessert!

rhubarb plants

When is rhubarb season?

I live in Northeast Ohio, so our rhubarb season is in full swing once the end of April hits, and goes through about June. It’s a sweet season to make all the old fashioned favorites. While you can get rhubarb at other times of the year, I always believe that eating in season tastes best!

If you don’t grow rhubarb, it’s so easy to find at the store, or farmer’s market. Oftentimes many people have friends who are bursting at the seams with rhubarb. As soon as you pick it, the stuff regrows for you to pick it all over again a week later! It’s sort of like the zucchini of spring.

How to make rhubarb crisp without oats

I normally make a standard rhubarb crisp, but I wanted to develop a rhubarb crisp without oats for those with sensitivities, or for those who just don’t like oats. This version uses a topping that is basically like what you would find on a dutch apple pie.

It’s super easy to put together, so it’s great to make when you don’t have a lot of time to be in the kitchen. You can even prep it in advance – directions are in the FAQs.

Prep the rhubarb:

I started by picking a ton of rhubarb! You won’t need as much as I have here. For this recipe, I used 3 pounds, or about 9 heaping cups diced. I probably have at least twice that in my sink in this picture.

freshly washed rhubarb

If you’re picking rhubarb, pull firmly on the lower part of the stalk to remove it from the ground. Alternately, you can cut the stem at the bottom with a sharp knife.

Don’t take too much of the plant! Make sure to leave at least 1/3 of the overall plant remaining. If you harvest all of it, the plant won’t have any leaves left, so there’s no way to photosynthesize and grow.

Remove the leaves and immediately discard, because they are poisonous. Wash it well and trim off the ends. As it gets closer to the end of the season, sometimes there can be imperfections in the stalks. I just cut those out with my knife and use everything else.

Then dice it into roughly 1/2″ chunks. Put the rhubarb in a 12″ cast iron skillet and toss it with the flour and sugar. I linked the one I use and it is amazing!

Prep the topping:

Mix the brown sugar, flour, cinnamon, and salt in a bowl. Add room temperature butter and work it with your hands until it is incorporated and you have pea sized chunks.

When you top the rhubarb, you’ll want to squeeze the topping a bit to make bigger clusters for the top.

Bake the rhubarb crisp without oats:

I bake the rhubarb crisp without oats for about 50 min to an hour. You’ll want to leave it in the oven until the sides are bubbling and the top is beautifully golden brown. If you take it out too soon, it will have a floury taste that isn’t too yummy.

Allow it to set up:

Let it cool for about 15 min. to allow the juices on the inside to firm up a little bit. If you serve it immediately, it is really runny. So be patient! Or you can do what I did and immediately take a bite! Whoops!

Serve with ice cream:

Dig in! Can you eat this plain? Probably. Would you want to? No way! My absolute favorite ice cream for this is from Costco. It’s their super premium vanilla ice cream. It only has about 6 ingredients and it is the best custardy ice cream I’ve ever had!

My dad urged me to try it at his house and I fell in love. I about choked when I saw the price for two half gallons, but it’s so rich that I don’t feel like we eat as much as we would with a serving of other ice cream. Maybe it’s the egg yolks in it that make it so rich and filling!

Do I need a 12″ skillet?

Nope! I love how it looks in a skillet, but you can just as easily use a 9×13″ baking dish. The surface area is almost exactly the same as the large skillet, so it would be perfect.

As a side note, I would not recommend using a smaller skillet. This has quite a bit of rhubarb in it, so if you pile it up by putting it into a smaller skillet, it may not cook all the way through.

How do I make the dessert less tart?

I like to use 100% rhubarb because I have so much of it on hand, so it makes it practically free! However, it does make for a tart dessert. I probably would not eat this without ice cream for that very reason. However, lots of people love the combination of flavors when you mix rhubarb and strawberries together. It really is delicious!

If you want to mix the two, just use 5 cups of diced rhubarb and 4 cups of large chunked strawberries. You’ll want them to be the same size as the rhubarb. The strawberries add a delicious sweetness and a beautiful red color to this crisp!

Lastly, you can add more sugar to the interior. Instead of tossing the rhubarb with 1/2c of brown sugar, you can easily up that to 2/3c or 3/4c if you like a sweeter dessert.

Can I put other things in the topping?

Absolutely! If you want to back down on the flour by 1/2c, you can replace that with nuts (like pecans or walnuts) or coconut. Either of those would be a great addition to the dish! I would even put up to 1 cup in even though you’ve only removed 1/2c of dry ingredients. I think it would still maintain the right consistency of the topping. If you try that, let me know! I’d love to hear how it goes.

Can I make this in advance?

Absolutely! You can do that a few ways. It holds up really well and can just be reheated in the oven if you want to bake it in advance.

Alternately, you can make the crumble topping and store it in the freezer. Chop the rhubarb and store it in the fridge. Combine the sugar and flour for mixing with the rhubarb and just keep that in a baggie.

When you’re ready to bake it, toss the diced rhubarb with the sugar/flour mixture and place it in the 12″ skillet. Then top it with the crumb topping from the freezer and toss it in the oven. So easy!

Can I use frozen rhubarb?

Sure! You can just put the frozen rhubarb directly into the dish without thawing it. Toss it with the flour and sugar and then top with the crumb topping. Because it’s frozen, you may need to bake it a little bit longer.


Oatmeal’s claim to fame is its proven ability to lower bad (LDL) cholesterol. Chalk that up to a type of soluble fiber called beta glucan.

Eating oats is linked to an average 7% drop in LDL cholesterol, research shows. Many other things also affect your heart’s health (like what else you eat, how active you are, and whether you smoke), but oatmeal is a simple heart-smart start. Oatmeal also:

  • Lowers blood sugar levels
  • Provides antioxidants
  • Promotes healthy bacteria in your gut
  • Helps you to feel full to manage your weight
  • Relieves skin itching and irritation
  • Lowers your chance of colon cancer

Types of Oatmeal

When you shop for oats, you’ll see several types on the store shelves. They’re all based on “oat groats,” which are the whole oat kernel.

  • Instant oats: Oat groats that have been steamed and flaked.
  • Rolled oats(also called regular or old-fashioned oats): Oat groats that have been steamed and rolled into flakes that are thicker (and thus take longer to cook) than instant oats.
  • Steel-cut oats (also called Irish oats): You get the whole oat kernel, cut up. These take about 20 minutes to cook.
  • Scottish oats: These are like steel-cut oats, but instead of being cut, they are ground.
  • Oat groats: This is the whole oat kernel — no cuts, flakes, or grinding. They take longer to cook than other oats. Give them 50-60 minutes to cook, after you bring the water to a boil.

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